Refried Bean Pizza with Romaine, Radish and Pepper Salad with Avocado Vinaigrette

When I have a day off and nothing planned I almost always seize the opportunity to make something tasty that takes just a little extra time.  Making things from scratch isn't always realistic in our busy, day-to-day lives but it's always well worth the effort.  So today I made fresh, whole-wheat pizza dough and slow-cooked and refried beans. 

You don't have to take the time to make pizza dough from scratch (although if you have a standing mixer it's a snap to put together) but I would highly recommend making your own refried beans as opposed to using the canned ones.  Not only is the flavor and texture infinitely better but most of the time that it takes to make them is inactive, anyway.  I like to freshen up homemade pizza by topping it with a light, chopped salad.  In this case, using the bright cilantro, crisp and flavorful romaine lettuce and the spicy, crunchy radishes we received from our Grant Family Farms CSA as well as some grilled peppers.  The dressing is as simple as can be - just an avocado blended with lime juice and vinegar. 

If you are serving a crowd, this recipe can easily be doubled so you can make two pizzas.  You are already making enough beans and pizza dough (most pizza dough recipes yield enough for two pizzas) and even dressing.  Just double the amount of lettuce, radishes and peppers you use and you've got enough food for about 6-8 people.  If you want to make this vegetarian, simply replace the bacon fat with more canola oil.  I, however, couldn't resist using the bacon fat!  It adds a rich and homey flavor to the beans and provides a hearty base for this wholesome and tasty dish.

Refried Bean Pizza with Romaine, Radish and Pepper Salad 
with Avocado Vinaigrette
serves 4

Refried Beans:
1 lb. dried pintos or black beans
vegetable bouillion
1 T bacon fat
1 T canola oil
1 large yellow onion, diced
2 tsp cumin
2 tsp chili powder
1 tsp mexican oregano
pinch of cayenne
pinch of cinnamon
salt and pepper, to taste

Pizza:
1/2 batch fresh pizza dough (or one large store-bought pizza crust)
olive oil, for brushing
2 cups refried beans
1/2 cup queso fresco, crumbled

Salad:
1/2 head romaine lettuce, washed and chopped
1 bunch breakfast radishes (about 8-10 very small radishes), thinly sliced
1 red pepper, grilled and chopped
1 green pepper, grilled and chopped
1 avocado
juice of 4-6 limes
2-3 T champagne vinegar (or other white vinegar)
salt and pepper, to taste

Cover beans with several inches of water in a large pot and bring to a boil.  Add enough bouillion to flavor the water and stir to combine.  Reduce heat to low, cover and allow beans to simmer until very tender and water is thickened, about 2 hours.

Once beans are tender, heat oils in a large pan over medium-high.  Add diced onions and cook until slightly browned, about 6 minutes.  Using a large slotted spoon, add about 1 cup of beans.  Fry until a light film coats the bottom of the pan, then add another cup of beans.  Continue to fry in batches until all the beans have been added (adding a little more canola oil, if necessary), then add enough of the bean broth to barely cover the beans.  Add remaining ingredients and reduce heat to medium-low and mash and stir the beans with a flat-ended wooden spoon until they reach a creamier consistency, about 10 more minutes (if beans get too dry, just add more bean broth until it reaches desired consistency.

Place a baking stone, if using, into the oven and heat to 500 degrees.  Meanwhile, roll out your fresh pizza dough on a lightly floured surface until crust is about 1/4-inch thick.  Slide dough onto a large, lightly-floured cutting board.  Brush lightly with olive oil then spread on the beans in an even layer.  Top with queso fresco.  Slide pizza from the cutting board onto the baking stone in the oven and cook until crust is crisp and lightly browned, about 7-10 minutes.  Remove from oven, let cool for a few minutes, then slice.

Meanwhile, assemble your salad.  In a large bowl, combine romaine, radishes and peppers.  In a blender, combine the avocado with lime juice and blend.  Add just enough vinegar to loosen the dressing (it will be very thick).  Season with salt and pepper to taste.  Toss salad with about 3 T of the dressing.  Top pizza slices with a handful of salad and serve immediately. 

Mango, Quinoa and Black Bean Salad with Ancho-Mango Dressing

Ugh, another quinoa and black bean salad?!  Have no fear... although quinoa is a ridiculously healthy grain it does NOT have to taste awful - and I think this recipe can serve as proof!  My inspiration came, in part, from the sudden abundance of Haitian mangoes appearing at my nearest Whole Foods (and probably yours, too!). These mangoes are sweet, deliciously floral and are also Whole Trade certified. This recipe would work with just about any mango you can get your hands on - just make sure to buy one that's medium-ripe and one that's very ripe (one for dicing and one for blending).

Although this salad is by no means authentic, it makes excellent use of the fresh, vibrant flavors of Mexican cuisine. The sweet, mellow crunch of jicama lends a wonderful contrast to the soft, juicy mangoes and the ancho-infused quinoa and beans add a gentle, fragrant spice to the dish. The dressing is a luscious, thick concoction of ancho chiles and mangoes with lots of vibrant, bright-tasting cilantro and tangy lime juice. If you are like me and you like to dress your salads lightly, you can use the leftover dressing to marinate pork or fish, or you can add some chopped onions, jalapeno and diced mango to make a tasty salsa!

Mango, Quinoa and Black Bean Salad with Ancho-Mango Dressing

Serves 6

 

Mango, Black Bean and Quinoa Salad:

 

1 cup dried black beans
2 dried ancho chiles
1/2 cup red quinoa
a dash of chile powder
1 cup diced medium-ripe mango (1 large mango)
1 1/2 cup diced jicama
1 cup corn kernels (fresh or frozen)
1/2 cup sliced green onions
1 cup cilantro leaves, stems reserved for dressing
juice of 1 lime
salt to taste

 

Ancho, Mango and Lime Dressing:

 

1 ripe mango
1/2 cup leftover cilantro stems, loosely packed
2 garlic cloves, chopped
2 tablespoons rehydrated ancho chile, seeds removed and chopped (use the chile from the beans or quinoa)
1/4 cup freshly squeezed lime juice (about 4 small limes)
1/2 serrano pepper, minced (optional)
splash of tequila (optional)
salt to taste

 

In a medium pot, cover the black beans with several inches of water and add the dried chile. Bring to a boil, then simmer until beans are tender (about 1 1/2 hours, or 8-10 minutes in a pressure cooker). Drain the beans and remove the chile. Season with salt and set aside.

 

Meanwhile, in a small saucepan cover the quinoa with 1 cup of water and add the other ancho chile. Bring water to a boil, then reduce to a simmer, cover and cook until all the liquid is absorbed, about 20 minutes. Season with salt and a dash of chile powder, fluff with a fork and allow to cool. 

 

Assemble the dressing: combine all the ingredients in a blender and puree until smooth. Combine the beans, quinoa and remaining salad ingredients in a large bowl. Add desired amount of dressing (I used all but about 1/4 cup for a lightly-dressed salad) and toss well to combine.

 

Watercress and Pear Salad with Cashew-Coated Goat Cheese and Citrus Vinaigrette

Watercress is really a stunning salad leaf.  It has a pleasantly mellow and slightly peppery taste (not to mention, it looks so pretty on the plate!).  In addition, Watercress has been touted as a “superfood” for all of its nutritional benefits – a study published in the American Journal of Clinical Nutrition even found that a daily serving of Watercress can significantly reduce DNA damage to blood cells, which is considered to be an important trigger in the development of cancer.  

 

With all of its wonderful health benefits, I love pairing Watercress with something a little bit decadent – in this case, Cashew-Coated Goat Cheese!  Haystack Mountain has been making their Boulder Chevre since 1991 and it has been a staple in my kitchen for years.  It has that signature goat’s milk tang and pleasant notes of hay with a wonderful, creamy texture.  The fried goat cheese patties make a rich and flavorful accompaniment to this salad and give the dish enough heft to be a meal, in itself.  

Watercress and Pear Salad with Cashew-Coated Goat Cheese and Citrus Vinaigrette
serves 4

Salad:

2 Watercress bunches, rinsed well and cut from the root ball *see presentation note

1 pear (any kind), thinly sliced

4 oz (1 small log) Haystack Mt. Boulder Chevre

¼ cup Flour

1 egg

1 T milk

3 T panko bread crumbs

3 T finely chopped cashews

peanut oil

salt and pepper

Dressing:

1 garlic clove, chopped

Pinch of Meyer lemon zest

3 T Meyer lemon juice

Pinch of blood orange zest

3 T blood orange juice

1 T D’Anjou Pear Vinegar (may substitute Champagne vinegar)

½ tsp Dijon mustard

½ tsp honey

3 T extra virgin olive oil

salt to taste

Assemble the goat cheese patties:  Allow chevre to come to room temperature (let stand, unrefrigerated, for at least 30 minutes or longer, if possible).  Divide log into four equal portions.  Roll portions into little balls and then flatten, slightly, into a small patty.  Arrange the ingredients for the crust:  Place flour on a small plate, crack the egg into a bowl and lightly whisk together with milk, and mix together the bread crumbs, cashews, and a little salt and pepper in another bowl.  Working one at a time, dredge each cheese patty in flour, then quickly dip the patty into the egg mixture, allowing any excess egg to run off.  Place the patty in the bread crumb mixture and gently press the crumbs into the patty to coat well.  Allow to chill in the refrigerator until you are ready to fry.

Make dressing: Add all the dressing ingredients except the olive oil and salt to a blender.  Pulse a few times to blend, then slowly drizzle in the olive oil with the blender running.  Add a generous pinch of salt (or to taste) and blend.

Place a large, shallow pan over medium heat and add enough peanut oil to coat the bottom of the pan well.  When oil is hot, add goat cheese patties and fry until golden and crispy, about 3 minutes per side.  Remove from pan and allow to drain on a paper towel. 

Place Watercress in a bowl and drizzle with dressing (recipe makes more dressing than you will need - the leftovers will keep in the fridge for at least a few days).  *Presentation tip:  If you want to create a "bouquet" on your plate, as pictured, cut the watercress greens from the root ball while holding the stems together above the cut (kitchen scissors work best for this).  Place the leaf bunch in the bowl so that the stem bottoms are to your left and leaf tops to your right and gently roll the bunch into the dressing as though you were pushing a French rolling pin, making sure to get dressing on each leaf.  Arrange watercress on each plate, then dress the pear slices in the same bowl.  Place the fried cheese on the base of the stems and arrange pear slices in a fan formation.  Serve immediately.

Herbed Farro and Chickpea Salad with Citrus Vinaigrette

It is the first day of Spring!  Visions of farmer's markets, CSA shares, and herb seedlings perched in the windows are dancing through my head and yet, here in Colorado it is still too early for local produce.  Soon we will all be inundated with so many salad greens, spring onions, fiddleheads and asparagus spears that we won't know what to do with them, but for now we are patiently waiting...

But no matter, you can still make a dish that invokes the spirit of Spring using some of our friends from the late-winter produce family.  This wonderfully fragrant salad is bright with the flavors of blood orange and meyer lemon.  The farro is cooked in aromatic Herbs de Provence and tossed with locally-grown carrots (one of the few Colorado items available right now!) and sweet, chopped spinach.  The ensemble makes for a light, wholesome, and decidedly springy dish that is sure to cure your Spring Fever, if only for a day!

Herbed Farro and Chickpea Salad with Citrus Vinaigrette
serves 6

Salad:
3/4 cup Farro
3 cups water
1 T Herbs de Provence
cups cooked chickpeas
2 large carrots, shredded
2 cups baby spinach, roughly chopped

Dressing:
1 small garlic clove, grated on a microplane (or very finely minced)
Juice of 1 medium blood orange
1 tsp. meyer lemon zest
Juice of 1/2 meyer lemon
1 T D'Anjou pear vinegar
1 1/2 tsp. Dijon mustard
4 T extra virgin olive oil
salt and pepper, to taste

In a medium-sized pot, add farro, water and herbs de provence and bring to a boil.  Lower the heat, slightly, to maintain a low boil and cook, uncovered, until tender and fragrant, about 20 minutes.  Drain farro in a colander and toss with a handful of ice cubes to cool the grains down.  Set aside.

Assemble the dressing.  In a small bowl, add the garlic, citrus juices and zest, vinegar and mustard.  Whisk ingredients together.  Continue to whisk and slowly drizzle the olive oil into the mixture so that it emulsifies.  Season with salt and pepper.

Toss remaining salad ingredients together in a large bowl and add as much dressing as desired.  Taste and adjust seasoning.  You may serve immediately, or, for a better depth of flavor, allow to chill for several hours before serving.  Garnish with citrus slices, if desired.

Mostly Raw Asian Salad

Yesterday was the 4th of July and in traditional American fashion we celebrated with some grilled meat and brownie sundaes (OK I don't know how traditional brownie sundaes are for the 4th, but we basically just felt like indulging!).  Needless to say, we needed a bit of a "detox" from that incredibly heavy meal, so I made this light, cleansing, and mostly raw salad! 

The dish is made with a light, tangy peanut dressing which provides lots of flavor to cling to the raw veggies.  I added the cut vegetables to the dressing and let them sit for an hour to tenderize a little bit, but this step isn't really necessary.  If you are planning on having leftovers, keep the dressed veggies separate from the lettuce until ready to serve - that way the lettuce won't wilt!

Mostly Raw Asian Salad
serves 4

Dressing:
Juice of 1 lemon
1 tsp honey
1 T rice vinegar
1 T soy sauce
1 tsp toasted seasame oil
3 T peanut butter
1 clove garlic, minced
2 T fresh mint, chopped
2 T fresh chives, chopped

Salad
2 carrots, cut into matchsticks
1 large red pepper, cut into matchsticks
2 cups of broccoli, cut into bite-sized florets
1/4 cup raw sunflower seeds
8 cups mixed greens

In a large bowl, whisk together all the dressing ingredients until smooth.  Add the carrots, pepper and broccoli and toss well to combine.  Just before serving, add 1/4 of the dressed veggies to 2 cups of mixed greens and toss well.  Sprinkle seasame seeds on top and serve.